9
Chocolate
- chopping
Dough (tarts, pies,
dumplings)
- kneading
Dough (bread)
- kneading
Dough (pizza)
- kneading
Dough (yeast)
- kneading
Dough (shortcrust)
- kneading
Egg whites
- whisking
Fruit (e.g. apples, peaches,
bananas)
- chopping
Herbs (e.g. parsley)
- chopping
Leeks, cucumbers,
carrots
- slicing
200 g
300 g
flour
700 g
flour
700 g
flour
500 g
flour
500 g
flour
4 egg
whites
500 g
min.
75 g
min.
1 piece
2 / M
2
2
2
2
2
2
M
2 / M
2 / M
Use hard, plain chocolate. Break into pieces of 2 cm. Use the pulse setting
(M) during the first few seconds and then switch to max. speed to chop
very finely.
Use cold margarine and cold water. Put flour into the bowl and add the
margarine cut into pieces of 2 cm. Mix at max. speed until the dough has
become crumbly, then add cold water while mixing. Stop as soon the
dough starts to turn into a ball. Allow the dough to cool before further
processing.
Mix warm water with yeast and sugar. Add flour, butter and salt and knead
the dough for approx. 90 seconds. Leave to rise for 30 minutes.
Same procedure as for bread dough. Knead the dough for approx. 1
minute.
First mix yeast, warm milk and some sugar. Add flour, sugar, salt, eggs
and soft margarine. Knead the dough until it stops sticking to the bowl
(approx. 1 minute). Leave it to rise for 30 minutes.
Use cold margarine, cut into pieces of 2 cm. Put all the ingredients in the
bowl and knead until the dough has turned into a ball. Allow the dough to
cool before further processing.
Use the eggs at room temperature.
Note: Use at least two egg whites
Tip: Add a little lemon juice to prevent the fruit from discolouring
Wash and dry the herb(s) before chopping
Fill the chute with leeks, pieces of cucumber or carrots and press carefully
with the pusher.
Garnishing, sauces,
pastry,
puddings, mousses
Fruit tarts, apple
dumplings, pies,
quiches.
Bread
Pizzas, tarts
Luxury bread
Apple pies, sweet
biscuits, open fruit
flans
Puddings, soufflés,
meringues
Salads
Sauces, soups,
garnishing, herb
butter
Soups, salads,
quiches.
£
£
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£ / ©
©
£
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£
£
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Ingredients Max. Speed Accessory Procedure Applications
quantity setting
